Brewing material.



rmrrnn .s'rArns PATENT orrrcn.

THEODORE B. WAGNER, OF CHICAGO, ILLINOIS.

BREWING MATERIAL.

Specification of Letters Patent.

Patented June 4, 1907.

Continuation of application Serial No 242,305, filed January 23, 1905. This application filed January 8, 1906. Serial No. 295,052.

To all whom it may concern:

Be it known'that I, THEODORE B. WAGNER, a citizen of the United States, residing at Chicago, in the county of Cook and State of Illinois, have invented a certain new and useful Brewing Material and Process of Making It, of which the following is a specification.

This application is a continuation of the application heretofore filed Jan. 23, 1905, Serial No. 242,305.

In the art of brewing, certain materials are generally used to replace a part of the malt and are called malt substitutes, and .these consist either wholly or partly of starch. These materials are acted upon by the malt in such a way as to undergo certain chemical changes which produce from the starch maltose and malto-dextrins with small amounts of other substances. Asjan example of such malt, substitutes, 'I may enumerate the so called grits refined grits, rice starch, and such products as cerealine, frumentum, etc.,' all of which are well known to those skilled in" the art. When these malt substitutes have not been previously cooked so as to thoroughly convert or gelatinize the starch contained in them they must be cooked before they are added to the malt in the mash tun. My. new malt substitute, however, does not need cooking because it is soluble in water and is readily acted upon by the malt at the mashing temperatures commonly used in brewing.

It is well known that starch is physically and chemically altered by the action of acids, heat or ferments. This fact is availed of in the technical processes of making glucose, hydrous and anhydrous dextrose, the manufacture of liquors, and the manufacture of dextrin, etc. The nature of the change by which dextrose is formed from starch is one of hydrolysis, that is to say, it is a process of adding water to the molecule of starch, or causing water to unite with the starch molecule. Thus the chemical formula for starchbeing (0 11 0 that for dextrose is O H O and the chemical equation may be represented as follows:

' B N QU 2 1312 6);-

In a similar manner maltose, C H O is formed from starch by combination with H O, the equation being both malt and spirituous,-

drolysis, is transformed into dextrose or maltose there are found many intermediate products, such as soluble starch, amylo-dextrin, erythro-dextrin,- achroo-dextrin, and

the like. -Whether all of these are different chemical compounds or whether some of them are to be considered as mixtures of 'chemical'compounds is a matter of dispute, but this question does not matter so far as my new material hereinafter described is concerned.

In my new product the bulk has not been acted upon to such an extent as to produce actual hydrolysis. Chemically considered my product is intermediate between starch and glucose. It is not starch; it differs from such materials as cerealine, frumentum and the like, in that the changes in' the starch cells have been carried so far as to render practically the whole material soluble in cold water. It difiers in physical appearance from such materials as maltose. and

glucose, in that it'is dry, and from grape sugar of commerce in that it is wholly fermentable. My new product, containing as it does, no rawstarch, being fermentable and substantially soluble in water forms an admirable material as 'a malt substitute in the manufacture of beer, ale, etc.

My process consists, in general, in taking starch milk obtained by mixing the farinaceous material with water, treating with acid at an elevated temperature, until traces of reducing sugars begin to appear and finally evaporating to dryness.

I prefer to use corn starch milk of a gravity of 22 Baum, treating with muriatic acid equivalent to 15% of HOl gas ,of the weight of dry starch used, and heating equivalent to 20 lbs.above atmospheric pressure,

for a period of 40 minutes. It will, of course, be understood that these proportions may be varied the object being to carry the treatment to the point where the reducing su ars begin to appear. In order to check t eir development commercial sodium, carbonate or soda ash maybe used to neutralize the product. In order to determine the presence of traces of reducing sugars a sample test with Fehlin s solution may be made.

The product a? er treatment with acid and ressure is preferably dried upon a steam eated roll, which serves as an economical means for driving off the moisture.

A convenient method of practicing my I process is as follows. Take starch milk of i a gravity of 22 starch milk add acid of 18 Baum, andrun the mixture into .a copper converter similar to, those used in the manufacture of glucose, and in which Baum in quantity sufficient lbs. of dry starch; to this lb. of commercial muriatic' to furnish 100 about three gallons of boiling Water has previously been introduced; introduce the starch milkgradually into the converter, while the contents is boiling. When the starchmilk has all been run into the converter, the pressure is. brought-to about lbs. and main- .tained until traces-bf reducing sugars begin to appear. This may be determined by a series of tests with Fehlin s solution. As soon-as this pointis reache thecontents of. the-converteris blown off into a tank and development of the reducing sugars arrested 1 by neutralization with commercial sodium onint .mannerfthe dextrinization of the product pro resses by its beingisubjected to heat and whi e being transformed from a liquid to a dry state, so that the material leaving the roll in a dry state has a different chemicalcomposition from the substance of the material sup lied to the roll. The dried film is remove from the cylinder by scrapers and the finished product is brokenup into small flakes. The product is then ready for use.

It will be noticed that theprocess of making my new material is a wetprocess, all of the ste s up to the final dryin being carried e presence of a consi erable amount The final product has substanfollowing composition. Soluble of water. tially the starch and dextrin substances, 82.2% moisture, 10.0%;reducing sugars, 6.4%; raw

ple color in its one eighth its at ordinary temperatures,

starch, none; ash and impurities of starch,

14%. It will, of course, be understood that "this analysis may vary somewhat in difierent saniples of my product made from difi'erent gra es of stare My new product is distinguished from prior products of similar character inthat it is substantially soluble in water at ordina temperatures, is amor hous in that the structure of the starch ce ls is not visible under the microscope, showsa reduction with Fehlings solution, produces a perfect mash in its action with malt, gives aviolet or purreaction with approximately weight of iodin and a reddish brown ,color in its reaction with approximately two thirds its weight 'of iodin. My new material isnot'I-limited to its use by brewers, but it is also=useful in the textile industrles.

Having thus described my invention what 1. Thenew product derived from starch chemically intermediate between starch and glucose, practically wholly-soluble in water able and, amorphous in thatthe structure of the starch cells is not recognizable under the microscope.

.2. The new product made from starch characterized by the facts that it is amorphous, in that the structure of the starch cells is not recognizable under the microscope; gives a erfect mash when acted upon by malt, exhi its-a reduction when treated with Fehlings solution; is substantially soluble in water at'ordinary temperatures; gives a violet or purple color in its reaction with approximately one eighth its weight of iodin, and a reddish brown color in its reaction with approximately two thirds of its weight of iodin.

In testimony whereof-I hereunto affix my signature in presence of two witnesses.

THEODORE B. WAGNER. Witnesses:

F. L. JEFFERIEs, L. P. BAUER.

wholly ferment- 

